Spicy Panko Tofu Burgers
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $19.50
- Nutrition
- 650 cal · 28g protein
- meatless
- high-protein
- skillet
🍳 1 pan + 1 bowl · Picky-eater safe bet: plain bread or a bun
Spicy Panko Tofu Burgers is a Asian weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $20 in groceries. You'll need 1 pan + 1 bowl, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain bread or a bun works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Gluten · Soy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- LadleDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 2 packages extra-firm tofu
- 1 cup panko bread crumbs
- ½ cup vegan mayonnaise
- 3 tbsp chili garlic sauce
- 1 count English cucumber
- 1 bunch radishes
- ⅓ cup white wine vinegar
- 2 tbsp brown sugar
- 4 count whole wheat burger buns
- 1 package spring mix greens
- 4 tbsp olive oil
- 1 tsp smoked paprika
Steps
- Drain the tofu and press each block between paper towels for 5 minutes with a heavy pan on top. Slice each block into 2 thick slabs so you have 4 burger-sized pieces.
- Make the quick pickles: thinly slice the cucumber and radishes, toss in a bowl with the vinegar, 1 tablespoon brown sugar, and a pinch of salt. Set aside while you cook.
- Stir together 2 tablespoons vegan mayo and 2 tablespoons chili garlic sauce in a shallow bowl. Brush over both sides of the tofu slabs. In another bowl, mix the panko, paprika, 1 teaspoon salt, and 1 tablespoon oil, then press each slab into the crumbs to coat.
- Heat 3 tablespoons oil in a large nonstick skillet over medium heat. Cook the tofu 4 to 5 minutes per side until deep golden and crisp. Work in two batches if needed so the pieces are not crowded.
- Mix the remaining mayo with the remaining 1 tablespoon chili garlic sauce and 1 tablespoon brown sugar for the spread. Toast the buns in the skillet for 1 minute if you like.
- Spread the sauce on the buns, add a handful of spring mix, a tofu slab, and a pile of drained pickles. Serve the extra pickles and greens on the side. For kids, skip the chili spread and use plain mayo on their bun.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 28 g
- Carbohydrates
- 56 g
- Fiber
- 8 g
- Sugar
- 14 g
- Fat
- 32 g
- Saturated fat
- 5 g
- Sodium
- 920 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop